Hake stuffed with seafood recipe

On this occasion we are going to make a delicious hake stuffed with seafood, a very desirable dish and ideal to serve during the Christmas holidays. Stay and learn how to prepare this succulent and forceful fish dish, you will love its contrast of flavors and textures!

Ingredients to make Hake stuffed with seafood:

• 4 Hake fillets
• 250 grams of shrimp or prawns
• 1 glass of white wine
• 2 teaspoons of fresh parsley
• 80 grams of green or long onion
• 1 pinch of garlic paste
• 1 pinch of salt
• 1 pinch of black pepper
• 1 pack of wooden toothpicks

How to make Hake stuffed with seafood:

1. The first step to make this delicious hake stuffed with seafood is to prepare the ingredients. If you want you can replace the prawns with a seafood mix.
2. Now we are going to make the hake filling. To do so, take the shrimp or prawns with the long or green onion to a food processor. Process the ingredients well until you get a puree.
3. Add salt, black pepper, fresh parsley, and garlic paste. Process again until the ingredients are just integrated.
4. Ideally, you should have a seafood puree like the one seen in the photograph.
5. Tip: If you want to obtain a creamier puree, add a little cream or cream, this will give an exquisite touch to our Christmas recipe.
6. Fill each of the hake fillets, you can use it whole or cut each fillet into four pieces and fill individually. The best thing is to get rolls so that when presenting it is more elegant.
7. Roll up our hake fillets very carefully, if you wish you can put a wooden toothpick in each of them so that when cooking the filling is not damaged or lost.
8. Take each of the hake fillets to a refractory; add salt and black pepper to taste. Bathe the hake fillets with the white wine.
9. Cover the baking dish with aluminum foil and take it to the preheated oven at 180ºC. Bake the stuffed hake fillets for about 35-40 minutes, keeping in mind that each hake takes between 10 and 12 minutes to cook. The fish should not be dry.
10. Serve the hake stuffed with seafood by cutting the fillets into medallions to have a beautiful and sophisticated presentation, since if the whole fillet is presented it loses a bit of elegance. Garnish with a sauce of your choice, such as lemon sauce or orange gastric, and if you wish add amaranth seeds. Bon Appetite!